Composition, physicochemical properties of pea protein and its application in functional foods
ZX Lu, JF He, YC Zhang, DJ Bing - Critical reviews in food science …, 2020 - Taylor & Francis
Field pea is one of the most important leguminous crops over the world. Pea protein is a
relatively new type of plant proteins and has been used as a functional ingredient in global …
relatively new type of plant proteins and has been used as a functional ingredient in global …
Techno-functional properties of pea (Pisum sativum) protein isolates: A review
MB Barać, MB Pešić, SP Stanojević… - Acta periodica …, 2015 - doiserbia.nb.rs
Due to high nutritive quality, good techno-functional properties and low cost, legume protein
products are becoming the most appropriate alternative to protein products of animal origin …
products are becoming the most appropriate alternative to protein products of animal origin …
Physicochemical and functional properties of whole legume flour
S Du, H Jiang, X Yu, J Jane - LWT-Food Science and Technology, 2014 - Elsevier
The physicochemical, functional and pasting properties of whole flours from pinto bean, lima
bean, red kidney bean, black bean, navy bean, small red bean, black eye bean, mung bean …
bean, red kidney bean, black bean, navy bean, small red bean, black eye bean, mung bean …
Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours
Z Ma, JI Boye, BK Simpson, SO Prasher… - Food Research …, 2011 - Elsevier
Pulses are rich in nutrients. The existence of anti-nutritional components and the length of
time required for preparation have, however, limited their frequency of use compared to …
time required for preparation have, however, limited their frequency of use compared to …
Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
Extractability, extractable protein compositions, technological-functional properties of pea
(Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the …
(Pisum sativum) proteins from six genotypes grown in Serbia were investigated. Also, the …
Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate
AP Adebiyi, RE Aluko - Food Chemistry, 2011 - Elsevier
Commercial pea protein isolate was separated into water-soluble (WS), salt-soluble (SS),
alkaline-soluble (AS) and ethanol-soluble (ES) fractions. AS fraction was the most abundant …
alkaline-soluble (AS) and ethanol-soluble (ES) fractions. AS fraction was the most abundant …
Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour
MO Iwe, U Onyeukwu, AN Agiriga - Cogent Food & Agriculture, 2016 - Taylor & Francis
FARO 44 rice, brown cowpea and African yam bean seeds were processed into flours and
their proximate, functional and pasting properties were assessed. Functional properties …
their proximate, functional and pasting properties were assessed. Functional properties …
Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour
Thermal and non-thermal processing may alter the structure and improve the techno-
functional properties of pulses and pulse flours, increasing their range of applications in …
functional properties of pulses and pulse flours, increasing their range of applications in …
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
CG Rizzello, M Calasso, D Campanella… - International journal of …, 2014 - Elsevier
This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to
wheat flour bread. Type I sourdough containing legumes or wheat–legume flours were …
wheat flour bread. Type I sourdough containing legumes or wheat–legume flours were …